A non-powered cooler system with an integrated powered vacuum sealer wherein the outer body may be made up of a hard casing of hard plastic material or soft waterproof material. A battery powered vacuum sealer for use in connection with the non-powered cooler or otherwise. The non-powered cooler having a supplemental compartment configured to hold a battery powered appliance, such as a vacuum sealer, or a volume of food.

A computer server includes processor and memory hardware. The processor hardware executes instructions including parsing a hypertext transfer protocol (HTTP) request from a first user agent to identify a first data object matching a set of characteristics and generating a new data element based on the HTTP request. The instructions include, in response to the first data object being present: extracting a first set of serialized data elements and serializing them with the new data element to generate a second data object. The instructions include, in response to the first data object being absent and a user associated with the first user agent being identifiable: determining a second set of serialized data elements based on an identity of the user, and serializing them with the new data element to generate the second data object. The instructions include transmitting an HTTP response including the second data object.

A non-powered cooler system with an integrated powered vacuum sealer wherein the outer body may be made up of a hard casing of hard plastic material or soft waterproof material. A battery powered vacuum sealer for use in connection with the non-powered cooler or otherwise. The non-powered cooler having a supplemental compartment configured to hold a battery powered appliance, such as a vacuum sealer, or a volume of food.

A digital pressure canner and related methods of operation that provide for improved safety and consistency during a food canning process by reducing temperature over and undershoot. The digital pressure canner includes a digital control operating with inputs from digital sensors to accurately control the canning temperature during the canning process. By reducing over and undershoot of canning temperatures, foods within the pressure canner are maintained at temperatures sufficient to kill any bacteria or microorganisms for the entire canning cycle. In order to verify operation of the digital canner at sufficient canning temperatures, mechanical safety devices, for example, a pressure relief valve can be utilized in conjunction with digital controllers and sensors to provide audible and visual feedback to a user during the canning process.

A method of packaging live shellfish, the method including placing live shellfish in a sealable receptacle, inserting an oxygen-enriched, aqueous-based liquid medium in the receptacle in an amount that permits a gaseous-phase headspace within the receptacle, inserting a gas in the receptacle, the gas including oxygen, wherein the gas is inserted in an amount to fill the receptacle headspace with the gas, and sealing the receptacle to thereby retain the contents of the receptacle in a sealed environment.

A package, system and method for packaging a fresh food product having an improved shelf-life. The system includes: one or more individual packages having a food product sealed therein, the packages are made from an oxygen permeable film having an oxygen transmission rate (OTR) of at least 10,000 cc (STP)/m.sup.2/day/1 atm at 23° C. at 0% relative humidity (RH) measured according to ASTM 3985. The individual packages are disposed in an interior space of a master pouch. The master pouch is made from a film having an oxygen barrier layer such that the OTR of the master pouch film is less than 20 cc (STP)/m.sup.2/day/1 atm at 23° C. at 0% RH measured according to ASTM 3985. The interior space of the master pouch includes a modified atmosphere having CO.sub.2 and has an oxygen concentration that is less than 0.1% by volume.

The present disclosure is directed to films. The films can include polyamic acid (PAA). Methods of making and using the film for food product coverings is also included.

Apparatuses and methods are provided for storing and preserving product, such as to extend shelf life of the same. In one optional method, liquid-exuding product is placed in a product containing space of a container atop a platform of a support structure. The container can include an internal compartment having the product containing space. The structure can define the platform for supporting the product. The internal compartment can further include a reservoir, configured to retain liquid, below the platform. At least one of the platform or the support structure can be configured to direct liquid exuded from the product to the reservoir. Optionally, the reservoir comprises or contains an absorbent material for absorbing liquid in the reservoir.

A web packaging machine for enclosing a food product within a food product package has a first sealing station that seals an upper web of packaging material to a lower web of packaging material to thereby partially enclose the food product in the food product package and a second sealing station configured to further seal the upper web of packaging material to the lower web of packaging material to thereby fully enclose the food product in the food product package. A lower web transport conveyor conveys the lower web of packaging material from upstream to downstream first through the first sealing station and then through the second sealing station.

A digital pressure canner and related methods of operation that provide for improved safety and consistency during a food canning process by reducing temperature over and undershoot. The digital pressure canner includes a digital control operating with inputs from digital sensors to accurately control the canning temperature during the canning process. By reducing over and undershoot of canning temperatures, foods within the pressure canner are maintained at temperatures sufficient to kill any bacteria or microorganisms for the entire canning cycle. In order to verify operation of the digital canner at sufficient canning temperatures, mechanical safety devices, for example, a pressure relief valve can be utilized in conjunction with digital controllers and sensors to provide audible and visual feedback to a user during the canning process.